Order my debut cookbook Make It Vegan: https://geni.us/makeitvegan
Mediterranean Vegetable Turnovers (recipe in my cookbook): https://geni.us/makeitvegan
Courgette Sweetcorn Fritters: https://www.madeleineolivia.co.uk/blog/spicy-vegan-courgette-sweetcorn-fritters
Roasted Chickpea & Spring Green Salad:
Serves 2 (or 4 as a side)
400g tin of chickpeas, drained and rinsed
1 tbsp ras al hanout
Large sprinkling of sea salt
2 tbsp olive oil
6-8 garlic cloves
Large head of kale or spring greens (approx 200-300g)
Dressing
3 tbsp tahini
2 tbsp olive oil
2 tbsp maple syrup
2-3 tbsp hot water
Pinch of chilli flakes
Juice and zest of half a lemon
1 tbsp sesame seeds
Sea salt and black pepper
Preheat the oven to 180°C.
Add the chickpeas to a large baking tray with the ras al hanout, half of the olive oil and sea salt. Toss to coat evenly and roast in the oven for 25-30 minutes, shaking up a couple of times.
In a separate bowl, massage the kale/spring greens with the other half of the olive oil and another sprinkling of salt.
Add the kale/spring greens to the chickpeas along with the garlic cloves (with the skin on) and roast for a further 20-25 minutes, until everything is crispy and golden (you can toss in between).
Meanwhile, mix up your dressing and adjust to taste (you also may need more water depending on the consistency).
Serve up warm with the dressing straight on top, or take in a packed lunch with you, with the dressing stored separately. Add a little extra warm water to loosen up the dressing before serving and drizzling on top.
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chapters:
00:00 Intro
00:46 Spicy Sweetcorn and Courgette Fritters
08:01 Mediterranean Vegetable Turnovers
16:15 Roasted Chickpea and Spring Green Salad